Rinse sushi rice under cold water until clear, then cook according to package directions, about 20 minutes. Stir in rice vinegar, sugar, and salt, then cool on a tray.

While rice cools, flake pre-cooked salmon or slice sushi-grade salmon thinly. Peel and slice ripe avocado.

Lay nori, shiny side down, on bamboo mat. Spread cooled rice, leaving an inch at top. Add salmon and avocado, rolling tightly.

Set up breading station with flour, whisked eggs, and panko breadcrumbs.

Roll each assembled roll in flour, dip in eggs, then coat with panko, pressing gently.

Heat oil in pot to 350-375°F. Fry rolls until golden brown, about 2-4 minutes.

Transfer fried rolls to wire rack lined with paper towels to drain excess oil, then slice into bite-sized pieces.

Drizzle rolls with a mix of mayonnaise and sriracha, and serve with sweet soy glaze.